- 1 small onion, chopped
- 1 small sweet red pepper, membranes removed and seeded, chopped
- 1 celery stalk, chopped
- 1/2 cup [125 mL] chili sauce
- 2 tablespoons [30 mL] salad oil
- 1/4 teaspoon [1 mL] crushed red pepper
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] garlic powder
- 6 [1/2-inch / 1.3-cm thick] small cod steaks
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- Into a 1-quart [1-L] casserole or bowl, combine chopped onion, red pepper and celery, chili sauce, salad oil, crushed red pepper, salt and garlic powder.
- Cover with casserole lid or a large plate.
- Microwave on 'HIGH' for 6 to 8 minutes, stirring every 3 minutes, until vegetables are tender.
- Stir sauce, then cover and microwave on 'MEDIUM' for 3 minutes, to blend flavors.
- Arrange fish steaks into a 13 x 9-inch [33 x 23-cm] glass baking dish; cover dish with wax paper.
- Microwave on 'MEDIUM-HIGH' for 9 to 10 minutes, until fish flakes easily when tested with a fork, rotating dish a half turn after 4 minutes.
- Serve cod steaks, along with sauce.
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